Physical Basis of Vitality

Robert V. Sellwood is a medical graduate from Melbourne University (1943) who worked as a general practitioner at Colac, Victoria from 1954 to 1984. For eight years prior to that, he was engaged in research and as a Lecturer in Physiology at the University of Queensland, and became an early research scholar at the Australian National University, Canberra. Entered at Caius College, and the Department of Pharmacology at the University of Cambridge, he undertook a PhD under the supervision of Professor E.B.Verney. It produced the experimental work on which the book is largely based.

Following this, he was appointed as the initial Lecturer in Physiology in the Institute of Child Health, British Postgraduate Medical Federation, at the Hospital for Sick Children, Great Ormond Street, London, and continued experimental work on renal function, which is outlined in the last 11 chapters.

Using this research as a basis for further investigation of hypertensive states in general practice has led to an alternative view of the origin and mechanical basis of hypertension as it occurs in the general community.

Energy required for the living state is derived from food - the product of metabolic activity of other life forms - ingested at regulated intervals as it becomes available. Further metabolic activity reduces it to carbohydrate, fat, and proteins, which are then available to living cells and organs, and restrict it to the necessary elements, suitable for energy production and presentation by body cells.
In addition, there is the necessity for fluid, mainly water based, and the opportunity to obtain oxygen from inspired air, and excretion of carbon dioxide and water, produced from oxidation of carbon and hydrogen which are essential elements in foodstuffs.

Clearly, an initial difficulty is to maintain oxygen and carbon dioxide in sufficient concentrations, to obtain metabolic activity and produce energy for the living state. While suitable foodstuffs may depend on natural resources, the gas concentrations of oxygen and of carbon dioxide depend on absorption and maintenance directed by living process, which need adequate evaluation.

This book engages in an attempt to accomplish that evaluation.

		Preface

Part 1			Part 2		Part 3
Chapter 1	Chapter 2		Chapter 9	Chapter 10	Chapter 14	Chapter 15
Chapter 3	Chapter 4		Chapter 11	Chapter 12	Chapter 16	Chapter 17
Chapter 5	Chapter 6		Chapter 13		Chapter 18	Chapter 19
Chapter 7	Chapter 8				Chapter 20	Chapter 21
					Chapter 22	Chapter 23
					Chapter 24	Chapter 25
					Chapter 26	Chapter 27


			References


Robert V. Sellwood is a medical graduate from Melbourne University (1943) who worked as a general practitioner at Colac, Victoria from 1954 to 1984. For eight years prior to that, he was engaged in research and as a Lecturer in Physiology at the University of Queensland, and became an early research scholar at the Australian National University, Canberra. Entered at Caius College, and the Department of Pharmacology at the University of Cambridge, he undertook a PhD under the supervision of Professor E.B.Verney. It produced the experimental work on which the book is largely based. Following this, he was appointed as the initial Lecturer in Physiology in the Institute of Child Health, British Postgraduate Medical Federation, at the Hospital for Sick Children, Great Ormond Street, London, and continued experimental work on renal function, which is outlined in the last 11 chapters. Using this research as a basis for further investigation of hypertensive states in general practice has led to an alternative view of the origin and mechanical basis of hypertension as it occurs in the general community. Energy required for the living state is derived from food - the product of metabolic activity of other life forms - ingested at regulated intervals as it becomes available. Further metabolic activity reduces it to carbohydrate, fat, and proteins, which are then available to living cells and organs, and restrict it to the necessary elements, suitable for energy production and presentation by body cells. In addition, there is the necessity for fluid, mainly water based, and the opportunity to obtain oxygen from inspired air, and excretion of carbon dioxide and water, produced from oxidation of carbon and hydrogen which are essential elements in foodstuffs. Clearly, an initial difficulty is to maintain oxygen and carbon dioxide in sufficient concentrations, to obtain metabolic activity and produce energy for the living state. While suitable foodstuffs may depend on natural resources, the gas concentrations of oxygen and of carbon dioxide depend on absorption and maintenance directed by living process, which need adequate evaluation. This book engages in an attempt to accomplish that evaluation.